Cornbread

• 2 cups cornmeal

• 1 cup whole wheat flour

• ¾ teaspoon salt

• ½ teaspoon baking soda

• 1 ¾ cup buttermilk

  Mix the dry ingredients. Stir in the buttermilk until thoroughly mixed. Pour the batter into a buttered

  7” x 11” x 2” dish and bake at 350 degrees for 30 minutes or until the edges begin to brown. [From The Good Land: Native Americans and Early Colonial Foods by Patricia Mitchell, 1992]

English Cheese Pie

The English were huge fans of cheese in general, and cheese pie in particular.
 

• 1/4 cup cream sherry

• 1 cup heavy cream 3 eggs

• 2 egg yolks

• 1/3 cup sugar

• 2 Tbsp rosewater

• 1/4 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 cup Cottage Cheese

• 1/4 cup dry currants

Simmer the sherry and cream until they are at a gentle boil, stirring constnatly. Remove from heat. In one bowl, blend the egg yolks, eggs, sugar, rosewater, cinnamon and nutmeg until soft peaks form. Add this into the sherry-cream. Now press the cottage cheese through a sieve and blend this into the mixture. Stir in currants. Put into a crust.

Cook at 350F for 30 minutes, then chill. Sprinkle with cinnamon and serve.

Venison Roast

• Venison roast

Rub the roast with salt and pepper, and place in a large roasting pan, roaster, or Dutch oven. Lay slices of fatty bacon on top of the meat, and bake at 325 degrees for a few hours or until it reaches your desired doneness. [Source]

Wild Turkey

1 bone-in wild turkey breast
8 oz honey Dijon salad dressing

The salad dressing gathers together many of the spices the settlers would have used. The turkey breast should be under 2 pounds. Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally.

Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until juices run clear and a meat thermometer reads 170 degrees. 

Garlic and Onions

Onions were one of the things easy to grow in New England, and the English ate quite a number of them.
 

• 1 stick butter

• 3 cloves garlic, minced

• 16 small onions, halved and peeled

• 2 tablespoons dill, chopped

Melt the butter, add the garlic and cook gently 1 to 2 minutes. Arrange the onions in a baking dish and pour 3/4 of the garlic butter over the onions.

Bake at 350 degrees F for 45 minutes or until tender. Before serving, reheat the remaining garlic butter, add the dill and pour over the onions. 

Pumpkin Pudding

The Native Americans enjoyed Pumpkin Pudding, and puddings were a standard meal component for the English. The Pumpkin Pie did not develop until many, many decades later. The standard ways of serving pumpkins at the time were in stews and puddings.

INGREDIENTS

• 1 cup pumpkin

• 1/2 cup sugar

• 2 Tablespoons molasses

• 2 eggs

• 2 cups bread or cake crumbs

• 1/2 cup milk

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/2 teaspoon allspice

• 1/2 cup raisins

Mix ingredients together. Divide among 4 greased custard cups. Place in pan of boiling water, to the middle of the custard cups. Cover with foil. Bake at 375 degrees for 1-1/2 hours. Cool and remove from dishes. Reheat and serve.

Indian Pudding

• 2 cups milk

• 2 cups light cream

• 2 tablespoons stone ground yellow cornmeal

• ½ cup brown sugar

• ½ cup maple syrup

• 1 tablespoon butter

• 1 teaspoon cinnamon

• 1 teaspoon ginger

• ½ teaspoon salt

• 1/8 teaspoon nutmeg

• A pinch of ground cloves

• 1/8 teaspoon baking soda

• 2 eggs, beaten

In a large pan, heat the milk and cream until near boiling point. Gradually add the yellow cornmeal and bring it to a boil, stirring briskly. Stir in sugar, maple syrup, butter, and all the other dry ingredients. Let the mixture cool slightly. Beat in the eggs and pour the batter into a buttered 1 ½ quart baking dish, and bake at 325 degrees for 2 hours. [Source]

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